Carne en su Jugo

Instructions

1. Prepare the tomatillo base
   In a large pot, bring water to a boil. Add the tomatillos and serranos and cook for 10 minutes until soft. Transfer to a blender with half the onion, garlic, and half the cilantro. Blend until smooth.
2. Cook the bacon
   In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crisp, about 8-10 minutes. Remove half the bacon for garnish and leave the rest in the pot with the rendered fat.
3. Brown the beef
   Turn heat to medium-high. Add the thinly sliced beef to the pot with the bacon fat in batches to avoid overcrowding. Season with salt and pepper. Brown the meat for about 3-4 minutes per batch.
4. Combine and simmer
   Return all the meat to the pot. Add the tomatillo mixture and beef broth. Bring to a boil, then reduce heat to low and simmer, partially covered, for about 45 minutes until the meat is tender and the flavors have melded.
5. Add the beans
   Add the drained and rinsed pinto beans to the pot. Simmer for an additional 10 minutes. Taste and adjust seasoning with salt and pepper as needed.
6. Prepare the garnishes
   While the stew is simmering, prepare the garnishes. Chop the remaining cilantro, dice the remaining half of the onion, and slice the avocados. Cut the limes into wedges.
7. Serve
   Ladle the hot stew into bowls. Top each serving with diced onion, chopped cilantro, diced avocado, reserved crispy bacon, and lime wedges. Serve immediately with warm tortillas on the side if desired.